Thursday, April 25, 2013

Coffee Mousse with Mascarpone Whipped Cream & Maple Pearls

Coffee Mousse with Mascarpone Whipped Cream & Maple Pearls
by Sarah Kwan

serves 6

Coffee Mousse:
3/4 cup milk
2 Tablespoons Lock-n-Load Java Armory Select Southern Pecan coffee grounds

1 Tablespoon (1 package) gelatin
4 Tablespoons cold strong coffee
2 large egg yolks
1/2 cup sugar
1 cup heavy cream, well chilled

Heat the milk just until boiling, then stir in the coffee grounds and let cool. Allow to steep for at least two hours.

Whisk together the egg yolks and sugar until it forms lemon yellow ribbons. Strain the coffee infused milk through a coffee filter basket and reheat until it comes to a boil. Pour 1/4 cup of the milk into the eggs, whisking well, to temper them, then, pour the egg mixture into the pot of milk and return to the stove over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Chill completely.

Whip the heavy cream until it forms soft peaks.

Bloom the gelatin in 2 tablespoons of cold coffee, stirring to remove any lumps. Heat the remaining 2 tablespoons of coffee until hot and pour over the gelatin, stirring. It should become a thick liquid. Stir the gelatin into the chilled egg mixture and fold in the whipped cream, until smooth and well incorporated.

Divide between 6 bowls and chill until set.

Maple Pearls:
1 Tablespoon (1 package) gelatin
2 Tablespoons cold water
1/2 cup maple syrup
2 cups vegetable oil, well chilled
cold water

Add the gelatin to the cold water, mashing any lumps with the back of a spoon.

Heat the maple syrup until warm, then add 2 tablespoons of the warm syrup to the gelatin and combine well until it is smooth and liquidy. Pour the gelatin mixture into the remaining maple syrup and stir well. Transfer into a squeeze bottle and let cool until it reaches room temperature.

While the syrup is cooling, prepare an ice bath with cold water and ice. Place a deep two-cup glass measuring cup into the bath and pour the vegetable oil into the cup.

When the syrup is cool enough, squeeze droplets into the oil, two at a time, to form the spheres. When half the batch is done, spoon out and drain on a fine mesh sieve, then do the second half of the batch.

Mascarpone Whipped Cream:
1/2 cup mascarpone, room temperature
1/2 cup whipping cream
1/4 cup powdered sugar

Whip all ingredients together, just until they form firm peaks. Spoon onto the mousse, or place in a piping bag with a large closed star tip and pipe generously. Top with the maple pearls and serve while still cold.

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